Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 2 tablespoons lemon juice; Zest of 1 lemon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Sweet Comfort Bakes

I absolutely adore the combination of lemon and blueberry in this loaf cake! The bright citrus flavor meets the sweetness of juicy blueberries, creating a delightful treat that feels like a burst of sunshine with every bite. This recipe has become a favorite in my kitchen, perfect for breakfast, an afternoon snack, or even a light dessert. The moist texture, combined with the zesty glaze, elevates this cake to a whole new level. Trust me, once you try it, you won't be able to resist making it again and again!

Created by

Naomi Clarke

Last updated on 2026-01-26T23:19:35.041Z

When I first decided to bake a lemon blueberry loaf cake, I wanted to capture the essence of summer. I used fresh blueberries and zesty lemon juice, which made all the difference in flavor. The key is to not overmix the batter, allowing those beautiful berries to maintain their shape and burst with sweetness as they bake. This cake is wonderfully moist, and my family couldn't get enough of it!

One night, I experimented with a lemon glaze to drizzle over the top, which adds an extra layer of brightness. I found that letting the cake cool completely before applying the glaze ensures it doesn’t soak through; it just sits beautifully on top, enhancing the visual appeal as well as the flavor. It’s perfect with a cup of tea or coffee!

Why You'll Love This Lemon Blueberry Loaf Cake
Bright, zesty lemon flavor that refreshes the palate
Bursting with juicy blueberries for added sweetness
Perfectly moist texture that stays fresh for days

Choosing the Right Blueberries

When baking this Lemon Blueberry Loaf Cake, the choice of blueberries can greatly influence the overall flavor and texture of the cake. Fresh blueberries are ideal as they provide a juicy burst in every bite, contributing to the vibrant taste. If you're unable to find fresh blueberries, frozen ones can work too. Just make sure they're not thawed before adding them to the batter—this helps prevent them from bleeding too much into the cake, which can affect the color and flavor.

For a unique twist, consider using wild blueberries if they are available. They tend to be smaller and offer a more intense flavor compared to conventional blueberries, enhancing the cake's freshness. Also, don't be afraid to mix in some raspberries or blackberries for a berry medley that pairs beautifully with the lemon.

Perfecting the Moisture

Achieving that perfect, moist texture in the loaf cake relies heavily on the balance of wet and dry ingredients. Buttermilk plays a crucial role here, as its acidity helps to tenderize the cake while also contributing a subtle richness. If you find yourself without buttermilk, you can substitute it with a mixture of regular milk and vinegar or lemon juice—just let it sit for about 5-10 minutes before using. This will mimic the tangy richness needed for the best result.

Another key to maintaining moisture is ensuring not to overmix the batter once you've combined the wet and dry ingredients. Overmixing can lead to a denser texture. Mix until just combined, then gently fold in the blueberries to keep the batter light and airy. This little trick goes a long way in ensuring that your loaf cake remains fluffy and moist.

Ingredients

Gather these fresh ingredients for your delicious lemon blueberry loaf cake:

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Enjoy the vibrant flavors of your freshly baked lemon blueberry loaf cake!

Instructions

Follow these simple steps to create your loaf cake:

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a separate bowl, beat together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Liquids

Add eggs one at a time, beating well after each addition. Stir in buttermilk, lemon juice, and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.

Bake

Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze once cooled.

Once you're done, slice and serve your delicious loaf cake!

Pro Tips

For a fun twist, try adding poppy seeds to the batter or substitute lime for lemon for a different citrus flavor.

Storing and Freezing Tips

This Lemon Blueberry Loaf Cake can be stored at room temperature for up to three days if kept in an airtight container. For longer storage, consider wrapping the loaf tightly with plastic wrap and then placing it in a freezer-safe bag. It can be frozen for up to three months without losing its delightful flavor and texture. Just remember to let it cool completely before freezing for the best results.

When you’re ready to enjoy your frozen cake, simply thaw it overnight in the refrigerator. For a quick option, you can slice individual pieces and thaw them at room temperature for about 30 minutes. If you want a warm slice, microwave it for about 10-15 seconds—this will bring back the just-baked taste.

Serving Suggestions

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, adding a creamy texture that complements the moist, tangy cake perfectly. You could even sprinkle some powdered sugar on top for a touch of elegance, making it a delightful dessert option. A side of fresh berries can further enhance the presentation and offer an additional burst of flavor.

For breakfast or brunch, serve slices alongside a cup of tea or freshly brewed coffee. The bright flavors of lemon and blueberry are uplifting, creating a refreshing morning treat. If you're hosting a gathering, consider making mini loaf cakes using a muffin tin—this approach is perfect for individual servings and is sure to impress your guests!

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but make sure to toss them in a bit of flour before adding to the batter to prevent them from sinking.

→ How do I store leftover loaf cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this gluten-free?

Yes, substitute all-purpose flour with a gluten-free baking blend, ensuring the ratio is correct.

→ Can I add nuts to this recipe?

Absolutely! Chopped walnuts or almonds would complement the flavors nicely.